This slaw is quick to whip together, and packed with flavor. It's tangy, creamy, and crunchy, with an Asian twist. It's good enough to stand on its own - I'll sit and eat a big bowl full of just this - or as a topping for tacos, burgers, salads, or side for grilled meats and veggies.

Plus, red cabbage is super good for you. As a cruciferous veggie, it has a high sulforaphane content, making it anti-cancerous and also a great liver-detoxifer. It's also loaded with vitamin C, is high in antioxidants (specifically, anthocyanins - responsible for the pretty purple color, and indoles) again providing protection against cancer and also making it good for your heart <3, and it's loaded with fiber. Winning.

But let's just eat this slaw because tastes really, really good.

Ingredients:

1/2 head of a medium or 1 small red cabbage, thinly sliced or shredded

3 TB organic mayo

1/4 C coconut vinegar (what I used) or apple cider vinegar

Juice of 1/2 lime

1 TB toasted sesame oil

1/2 - 1 tsp freshly grated ginger

1/4 C sesame seeds (raw or toasted)

salt and pepper to taste

handful chopped fresh cilantro, chives, or herbs of choice

*To give this a slightly more traditional flavor, simply omit the ginger and sesame oil and seeds. Experiment with other toasted seeds, red onion, and even some fruit like chopped grapefruit, or raisins.

Method:

(This is super complicated.) Whisk all the sauce ingredients (aka the liquid stuff, plus the ginger, salt and pepper) together in a large bowl. Stir in the cabbage, sesame seeds, and herbs, making sure it mix it all up well. Taste sauce and adjust seasoning or adding a little more of this or that to suit your taste if necessary.

The slaw is ready to eat right away, but tastes best if left to sit and marinate for a little while. Lasts for up to a week in yo' fridge...but maybe not in yo' mouth!